Chemical-physical stabilisation involves reduction of midmolecular protein fractions. For such protein stabilisation, silica sols, silica gels, tannins, enzymes, or isinglass gels can be used. Silica gel products differ in their moisture contents (e. g. hydrogels, hydrated silica gels, or xerogel). 

Polyphenols, or tanning agents, are responsible for clouding and chemical-physical stability of beer. PVPP or activated carbon reduces polyphenols or tanning agents. Depending on the minimum stability requirements, the stabilisation is performed by one component or by a combination of the above mentioned products. Stabilisation of the either type can be performed at all stages of the brewing process. Classical stabilisation is during filtration. To regulate the stability, silica gels and PVPP are primarily used in the stabilisation process.


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